Turkey with mushrooms

European cuisine

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Description Products Steps

Turkey with mushrooms turns out juicy, tasty and aromatic. The secret of this dish lies in soy sauce, which adds piquancy to the meat. You can cook turkey with mushrooms as a separate dish, or as a side dish of rice or potatoes. In the store, choose turkey meat with pink muscle tissue, dry, dense and smooth skin.

1. Calories
   182,79 kcal
2. Protein
   8,93 gram
3. Fat
   15,62 gram
4. Carbohydrates
   1,49 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Indian fillet

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   400 g
2. Champignons

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   200 g
3. Soy sauce

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   6 tbsp. l. = 90 g
4. Salt

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   to taste
5. Black pepper ground

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   to taste
6. Vegetable oil

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   3 tbsp. l. = 51 g
7. White sesame seeds

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   optional
8. Black sesame seeds

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   optional
9. Flax seeds

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   optional

Steps:

1. 
   Wash the turkey, dry it, cut into medium pieces. Clean the mushrooms and cut into slices. Small specimens can be left whole. It is better to use chilled turkey meat, then it will turn out tender and juicy.
2. 
   Roast the turkey. In a frying pan with some vegetable oil over high heat, fry the turkey meat and mushrooms for 8-10 minutes. The water should completely evaporate.
3. 
   Stew the meat. Add soy sauce, ground pepper and salt to the pan (note that soy sauce is quite salty on its own). Stir and simmer the turkey with mushrooms under the lid for 12-15 minutes until cooked.
4. 
   Before serving, sprinkle the turkey and mushrooms with sesame and flax seeds.

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